In a large sauté pan, cook the onion, shallots and sliced mushrooms in the olive oil until the onions are transparent and the mushrooms are slightly browned.
Add the potatoes, carrots, celery, fennel, Brussels sprouts, and peas and cook for about 5 minutes.
Add the wine and the butter.
Mix the flour in the milk and pour it into the vegetables, stirring until the sauce is smooth and thickened and the vegetables are crisp tender, about 15 minutes.
Add the herbs, salt and pepper and stir until combined.
In a separate sauté pan, heat the sesame oil until it is hot and cook the tofu until it is brown on all sides.
Remove the tofu from the oil and add it to the vegetable mixture.
Remove the bay leaf and discard it.
Set the filling aside.